Crepes with Milk and Eggs
The tastiest and most budget-friendly pancakes from simple ingredients! Crepes with Milk and Eggs - a quick recipe from affordable products. Learn how to make lump-free batter and other secrets to perfect crepes. Serve with jam, condensed milk, or caviar.
Updated : 10 September, 2025
Easy
Ingredients
500 milliliters
Milk
3
Eggs
200 grams
Wheat flour
2 tablespoon
Vegetable oil
2 tablespoon
Sugar
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The batter mixes better and faster if all ingredients are at room temperature. Take out the eggs and milk in advance. If not, warm the milk in the microwave and place the eggs in warm water for 5 minutes.
Step 2
Crack the eggs into a large bowl. Add sugar and salt to taste (you can reduce the sugar if preferred).
Step 3
Whisk the eggs with a whisk or fork until smooth (no need for a mixer). Add about ⅔ cup (150 ml) milk and mix. Warm milk should be slightly warm but not hot, otherwise the eggs may curdle.
Step 4
Sift flour into the bowl - this removes impurities and enriches it with oxygen, improving the batter. Mix well. The amount of flour may vary slightly depending on texture.
Step 5
With only a little milk added, the batter will be very thick – that’s intentional. Thick batter is easier to mix smoothly, preventing lumps.
Step 6
Gradually pour in the rest of the milk, stirring after each addition. The batter should be smooth and lump-free, with the consistency of heavy cream: thick enough to coat a spoon but still pourable. If too thick, add milk; if too thin, add flour. Stir in vegetable oil. Let the batter rest for 10 minutes so pancakes flip easier.
Step 7
Heat a skillet over high heat until hot. Grease lightly with a drop of oil (only before the first pancake – the oil in the batter will do the rest). Pour a portion of batter onto the pan, tilting to spread evenly.
Step 8
Cook until golden on one side, then flip. Adjust the heat so pancakes cook quickly without burning (usually just above medium). Transfer cooked pancakes to a plate and optionally brush with butter. Continue until all batter is used (makes about 12 pancakes with an 8-inch / 20 cm pan).
Step 9
Serve hot with any toppings - sweet or savory. These pancakes are great for filling since they’re thin and don’t tear. Enjoy!